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Candlelight Advent Chicken Salad
Candlelight Advent Chicken Salad

Candlelight Advent Chicken Salad

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 large head romaine or leaf lettuce
1 can (8 oz.) sliced water chestnuts
1 can (11 oz.) mandarin oranges, drained
3/4 cup coarsely chopped cashew nuts
16 snow peas
3 green onions, sliced thinly
4 chicken breast halves - grilled, cooled, sliced on diagonal
Kernels from 1 pomegranate (reserve the juice for something else)
Dressing:
2/3 cup olive oil (I like the LIGHTER FLAVOR - Kroger)
1/3 cup rice vinegar
2 Tbsp low-sodium soy sauce
1 Tbsp sugar
1 tsp Dijon mustard
Salt and pepper to taste
1/4 tsp hot pepper flakes
It might be nice to add the reserved pomegranate juice here...
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Let's Make It
1
Wash and spin lettuce, tear into bite size pieces. Rinse and drain water chestnuts, drain mandarin oranges. Toast the chopped cashews (optional). I like to toast any nuts - it brings out the flavor, I think.
2
Drop the pea pods into boiling water for 1 minute - not more - and then into ice water to stop any cooking, drain and cut into thirds.
3
Put everything together, toss the salad with the dressing and lay the grilled chicken slices, pomegranate kernels and cashews on top.
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